Tomato Chicken & Veggie Soup

I'm excited to share one of my favorite go-to recipes! This soup is easy to make, healthy, and delicious. I make it for a big group or on a food prep day for the week, especially when I know I'm going to be really busy and want to have a healthy meal on hand or at the beginning of an Advocare cleanse. 


  • 1_ Tbsp olive oil
  • 1_ small white onion, chopped
  • 2_ carrots, peeled and diced
  • 2_ stalks of celery, diced
  • 4_ cloves of garlic
  • 2_ (28 oz) cans crushed tomatoes
  • 1_ (14 oz) can cannelinni beans
  • 3_ cups of shredded cooked chicken
  • 2_ handfuls baby spinach
  • 1/4_ cup  roughly chopped fresh basil
  • 2_ chicken bouillon cubes
  • 1_ tsp salt
  • 1/2_ tsp black pepper
  • 1/4_ tsp crushed red pepper flakes

Step 1//

You can purchase cooked shredded chicken but I like to do that myself. First, boil water and then add the bouillon cubes. Once they have dissipated and the water is boiling, add the chicken breasts. While the chicken is boiling cut up all of your veggies.

Step 2//

Add the oil to a large stockpot over medium-heat. Once the oil is hot add the onions, carrots and celery and saute for 7 minutes stirring occasionally. When the onions are soft and translucent add in the garlic and saute for an additional minute or two.  While the veggies are cooking your chicken should be done. Drain the water and let the chicken cool for a few minutes then shred with your hands to have ready for the next step!

Step 3//

Now you can add in all of the remaining ingredients and stir with a long wooden spoon to combine. Bring to a boil, then reduce heat to medium-low and simmer partially covered for 10 minutes. Season with additional salt and pepper if needed. I like to serve with a little parmesan cheese.